A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage

**Background:** Red meat is an important source of high-quality protein and essential minerals. Camel meat is leaner than beef and mutton and has cultural and medicinal importance in several African and Middle Eastern countries. However, camel meat is not widely consumed and is often perceived as tough and of lower quality. Few studies have compared the stability of camel meat with other red meats under identical storage conditions. This study aimed to characterize and compare changes in protein and lipid fractions and quality attributes of camel meat, beef, and mutton during 9 days of refrigerated storage at 4°C.

**Methods:** Semitendinosus muscles were excised from six carcasses each of camel (Hizami breed, males, 3–4 years), cattle (Chianina breed, males, 3–4 years), and sheep (Najdi breed, males, 2–2.5 years). Animals were reared under a semi-intensive system and fed Rhodes grass hay ad libitum. Muscles were sliced into 2 cm steaks and stored at 4°C for 9 days. Measurements were taken on days 0, 3, 6, and 9 for pH, drip loss, color (CIE L*a*b*), protein extractability (water-soluble and salt-soluble proteins), protein solubility (sarcoplasmic and total), SDS-PAGE protein patterns, lipid oxidation (peroxide value and TBARS), total haem pigment, haemoglobin, myoglobin, and textural properties (hardness, cohesiveness, springiness, gumminess, chewiness, shear force). Data were analyzed by one-way ANOVA using a general linear model with Duncan's multiple range test at a significance level of 0.05.

**Key Results:** Mutton had a lower initial pH than beef and camel meat. Camel meat pH decreased after 3 days then increased by day 9, while mutton pH significantly increased to 7.42 by day 9. Drip loss in fresh camel meat and mutton was approximately two times higher than in beef, and increased in all samples during storage. Fresh camel meat had significantly lower water-soluble protein extractability (3.13 mg/g) than beef (3.44 mg/g) and mutton (3.41 mg/g), but extractability increased in all samples during storage. Protein solubility was similar between camel meat and beef but lower than mutton at day 0. Camel meat had lower lightness (L* = 41.69) and higher redness (a* = 21.67) than beef (L* = 45.58, a* = 18.74) and mutton (L* = 46.84, a* = 13.84). Redness decreased significantly in all samples during storage. Camel meat had the highest total haem content (67.32 μg haematin/g) compared with beef (60.38 μg haematin/g) and mutton (40.25 μg haematin/g). Camel meat also had the highest myoglobin content. Lipid oxidation was highest in camel meat, with PV and TBARS rising sharply in the first 3 days. Camel meat had the highest hardness (37.26 N), gumminess (1906.3 g), chewiness (98.12 mJ), and shear force (58.05 N) at day 0, followed by beef, then mutton. All textural parameters decreased by day 9. SDS-PAGE showed significant degradation of structural proteins (MHC, alpha actinin, tropomyosin, actin, troponin T) in all meat samples, most pronounced in camel meat.

**Clinical Implications:** This study provides critical comparative data on the stability of camel meat versus beef and mutton during refrigerated storage. Camel meat's higher susceptibility to lipid oxidation, likely due to its higher haem pigment and myoglobin content, indicates that it may require antioxidant interventions or modified packaging to maintain quality during storage. The higher drip loss and tougher texture of camel meat suggest that processing strategies (e.g., plant protease treatment) may be needed to improve tenderness and consumer acceptability. These findings support the potential of camel meat as a nutritious alternative red meat source in arid and semi-arid regions, provided that storage-related quality challenges are addressed.